Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certifica...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
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Nature Portfolio
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/baed37a93b9a44a28f5b4e65c6d723cd |
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